Method

Rustle up this tasty potato recipe which finds potato wedges blending in with a bed of health-packed kale, beetroot and dill bed which is topped off with a yummy dressing. Check out the full method below.

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Heat the oven to 200c

Boil the potatoes for six minutes then roast in a little oil until golden and crisp.

Cut the potatoes into wedges then set aside.

Spray the kale with the cooking spray and season well. Roast until crisp, turning occasionally (about ten minutes). Set aside.

Mix the dressing ingredients together.

Mix the beetroot with the kale and dill, season and toss through the potatoes and serve with the dressing.

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"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."